Stuffed lean peppers. Lean stuffed peppers with mushrooms

19.04.2019 Seafood

This recipe is another proof that eating fasting is delicious. Prepares all of a fairly modest products that blend well in taste. You can experiment with vegetables, you can add carrots, tomatoes, celery, garlic, etc. In general, we cook and eat deliciously in fasting.

For cooking lean stuffed peppers with mushrooms, take the necessary foods. Vegetables need to be washed, dried. Brush the mushrooms, peel the onions.

Rice thoroughly rinse under running water, you can do this with a colander, transfer to a cauldron. Pour clean water 1.5 cm above the rice, put on the stove. As soon as the water boils, make the quietest fire, cover tightly with a lid or a dish so that steam does not leave the cauldron during the cooking of rice, and cook for 15 minutes, it is better to turn on the timer.

While rice is boiling, finely chop the onions and mushrooms, fry in vegetable oil until tender.

After a while, turn off the stove, put paper towels between the cauldron and the lid, leave the rice for another 15 minutes.

Put the finished rice in a pan to the mushrooms with onions, mix everything well.

Add fresh chopped greens, salt, pepper, mix well again.

Cut the pepper lengthwise into two parts, stuff with rice and vegetables, put in a baking dish. Pour a little vegetable stock or water into the bottom of the mold, add salt and pepper.

Cover the peppers with foil (so that the rice does not dry out during baking), by the way, you can cover the rice with a circle of fresh tomato. Put to bake at 170 degrees in the upper and lower heating mode for 30-40 minutes. If you want rice to be more boiled, pour a little vegetable stock into each pepper. If desired, you can mix your favorite tomato sauce with water and pour pepper over it.

Serve with lettuce or fresh vegetables. Stuffed lean peppers with mushrooms ready. Have a nice day.

Stuffed lean peppers with mushrooms can be prepared for lunch or dinner, and you can also freeze it for the future. Frozen stuffed peppers lose a minimum of useful elements, and its palatability does not deteriorate at all. Such a dish will help out if you are going to observe any of the posts. If the pepper is stuffed with rice, seasoned with vegetables and juicy mushrooms, it will turn out to be very tasty. In addition, this dish turns out to be nutritious and nutritious, which is important for those people who clearly comply with all the requirements of the posts.

Ingredients for Lean Stuffed Peppers with Mushrooms:

sweet bell pepper - 1 kg;
onions - 2-3 pcs.;
carrots - 1 pc.;
champignons - 500 g;
round rice - 1 cup;
fresh dill - 1 bunch;
salt to taste.

Step by step recipe for stuffed lean pepper with mushrooms with a photo:

Cooking stuffed peppers I begin with the preparation of vegetable frying for rice. I clean the onion, rinse it and cut into thin half rings. Fry in a pan in a well-heated vegetable oil.

I rub a large sweet carrot on a coarse grater and send to the onion. I mix everything and stew the vegetables under the lid for five minutes.

In the meantime, I wash the rice in a dust strainer under cold running water. Rice I use polished round. If you prefer that the filling in the pepper is more crumbly, then it is better to choose long yellow or white rice. I send the rice to the vegetables, mix and fry for about a minute. I pour a glass of water into the stuffing for stuffed lean pepper, cover with a lid and let the rice soak in water over a small fire, i.e. I cook until half ready.

While preparing vegetables and rice, I am preparing mushrooms. Today I will use mushrooms, but the choice of mushrooms is not important - you can use your favorite mushrooms. I thoroughly wash the champignons, cut off the tip of the leg. I cut the mushrooms into plates and fry in a pan in a small amount of vegetable oil. After the mushrooms are a little fried, I cover them with a lid so that they let out the juice and stew a little in it. Ready mushrooms along with the secreted juice are sent to rice and vegetables. There I add finely chopped fresh dill. I add a pinch of salt and a little black pepper, after which I mix everything thoroughly. I give the filling a little cool, insist.

I will use pepper already peeled and frozen from a local producer. In season, of course, it is better to use fresh fleshy bell peppers. For stuffing, I prefer to choose orange or red pepper, because it is more fragrant than green. By the way, in vegetables that have undergone the process of quick freezing, the maximum amount of nutrients is preserved, so even frozen bell peppers are useful. This is especially important for those who hold the post.

I start sweet pepper with a cooked filling of rice and vegetables. I lay in rows in a suitable pan. When the whole pepper is stuffed and laid in a pan, pour it with a glass of cold purified water and cook until tender for 45 minutes. Remember that the cooking time depends on the size of the pepper. I cook under a tightly closed lid.

Ready peppers can be served with sour cream. Those who hold the post should limit themselves to fresh herbs. Enjoy your meal!

Lean stuffed peppers

Recipe from xmxm:I offer my lean option. We have been cooking this for so many years.

Ingredients:

Bulgarian pepper (small) - 2 kg

Rice (1 long fried + 1 round) - 2 stacks.

Buckwheat groats - 1 stack.

Bulgur - 1 stack.

Onions - 3 pcs.

Carrots - 4 pcs.

Tomato paste - 4 tbsp. l

Sunflower oil - 200 ml

White cabbage (leaves)

Salt to taste

Pepper mix to taste

Preparation:

I will make a reservation right away. Pick up the amount for yourself. I cook for 2 kg of pepper, because I love and can eat it 3 times a day. We clean, wash carrots and onions.

Rub the carrots on a coarse grater, chop the onion. We send everything to a large pan to passer in 100 milliliters of oil.

My pepper. I always choose small, because I like to cook it more. Yes, and nicer to serve.

Maybe someone just removes the stalk as I do, but dwell on this point in more detail. Maybe this will come in handy for someone. I push the nail on the edge of the stalk, in a circle, until the crunch. Thus pushing it inward. This is clearly seen in the photograph.

Then I pull the entire stem of the pepper by the tail. I just pick out the rest of the seeds with my finger from pepper.

Here is such a peeled pepper we get in the end.

While we were engaged in pepper, onions with carrots softened. Add tomato paste to them. Stir and leave under the lid for another five minutes on low heat.

And buckwheat with bulgur.

Evenly distribute our cereals over the entire surface of the pan.

Pour boiling water, only until the cereals are covered. Cover and simmer another five minutes. Turn off the stove and leave it under the lid for half an hour.

Remove a few leaves from cabbage and steam them in boiling water until soft.

Tear the leaves into pieces. They will serve us as a “cork” for closing the pepper.

Pour the minced meat from the pan into the bowl. Add salt and pepper mixture. Add another 100 milliliters of oil. Mix. There should be a lot of oil.

Getting to the stuffing process. Hands stuffing pepper "minced". Not tight, as rice, buckwheat and bulgur will still swell. If it is too full, the pepper will simply burst during cooking. Close the pepper with a slice of cabbage leaf.

Add the pepper to the cauldron. It is advisable to fold it while standing. If you put a few peppers at the end, also not a problem. We stack them with holes to each other.

Fill with cold, salted water. Even if the top pepper is not covered with water, do not worry. It will be steamed anyway. Cover the cauldron with a lid. We send to the stove. When the water begins to boil, we reduce the fire to the minimum, the water should barely bubble. Cook in this way for 1.5 hours. Turn off the stove and leave for at least another hour under the lid.

This pepper was cooked hundreds of times, and there was always either minced meat or pepper. This time, the mince remained for about 2-3 peppers. We put it in a bag and send it to the freezer. Until the next cooking.

The dish is ready. We invite everyone to the table.

Enjoy your meal.

If you stick to fasting, then you will definitely like this dish. We often cook bell peppers with minced meat and rice, and during fasting, or just on fasting days you can cook stuffed lean peppers with rice and mushrooms.

To cook peppers in the winter, it is necessary to freeze the peeled and whole fruits in advance, and only then it is easy to cook such a dish. The main advantage in the recipe is its quick quenching in a slow cooker, which will allow the dish to preserve all the vitamins, and the body will benefit greatly from this.

For the preparation of peppers stuffed with rice, cabbage and mushrooms it will take - 1 hour 15 minutes,
number of servings - 5.

Ingredients:

Freshly frozen bell pepper, whole - 11 pieces
Fresh mushrooms, champignons - 300 grams
Onion - 1 head
Fresh white cabbage - 200 grams
Frozen carrots - 150 grams
Vegetable oil - 1 tablespoon
Dried dill and celery, salt to taste
Tomato juice - 300 milliliters, or 2 tablespoons of tomato paste
Rice is ordinary, long - 100 grams.

Stages of cooking:
We get freshly frozen peppers from the freezer. You can immediately start stuffing them without having to wait for it to melt. But first, prepare the filling.

To do this, pour vegetable oil into the bowl of the multicooker, pour finely chopped onion, turn on the "Frying" mode. Wash and cut the mushrooms into medium-sized pieces, pour them into the bowl, fry in this mode, stirring for 10 minutes.

Now add the finely chopped cabbage and frozen carrots, I have it shabby, you can use fresh.

Fry for another 10 minutes, now salt, pepper, dried celery can be added for flavor, by the way, it is also very useful. At this point, put a spoonful of tomato paste, but I have frozen cubes of tomato juice with basil, a great alternative to pasta. We turn on the "Extinguishing" mode and wait - 10 minutes.

Rice thoroughly rinse, in warm water, at least four times.

We mix the finished stuffing with rice, if desired, you can slightly salt.
Let's start the peppers stuffing, using a teaspoon.

We put the stuffed peppers in the multicooker bowl, sprinkle with dill and pour the tomato juice, instead of juice, as was said, you can add a spoonful of tomato paste with diluted water, in addition we also add half a cup of water. It turns out tomato sauce for peppers, in which they will be stewed. The sauce needs to be slightly salted. We turn on the "Extinguishing" mode, the cooking time is 45 minutes.

Stuffed peppers give so much pleasant aroma that it is impossible to wait until the dishes are ready.
But time passes quickly.

So quickly we cooked healthy, lean peppers stuffed with rice, cabbage and mushrooms in a slow cooker. The dish succeeded without unnecessary trouble!

Stuffed peppers are a very popular and easy-to-cook dish. As the filling, you can use minced meat, various cereals and vegetables - every housewife knows about this. By the way, the dish can not be excluded from your menu even during Lent, the benefit of stuffed lean peppers is quite real. It turns out to be very satisfying due to beans and at the same time is suitable for those who do not eat animal products. That is, vegetarians will also be satisfied with such a recipe. All legumes are an excellent source of protein, and therefore they must be present in your lean kitchen, at least in the form of falafel from chickpeas or something else.

Ingredients:

sweet bell pepper - 6 pcs.;
boiled rice - 2 glasses;
canned beans in tomato sauce - 1 can;
small onion - 1 pc.;
tomato - 1 pc.;
greens (dill, chives, parsley) - a small bunch;
spices (curry, suneli hops, paprika) - 1/2 - 1 teaspoon;
salt to taste.

Cooking Stuffed Lean Peppers with Beans and Rice

Peel and finely chop the onion.

In a preheated pan, fry chopped onions until soft.

While onion is fried, finely chop the tomato.

Add the chopped tomato in the pan to the onion.

Season vegetables to taste.

Add two glasses of boiled rice to the pan, mix.

Next, put the canned beans along with the liquid. Mix well.

Add finely chopped greens to the filling and add salt to taste. Sprinkle seasoning if necessary. On medium heat, cook rice with vegetables for 5 minutes.

While preparing the filling, wash the peppers, carefully cut the tops and remove the seeds. Do not throw out the remaining tips; they will come in handy as covers. Dry the peppers.

Using a small spoon, start the peppers with a mixture of rice and vegetables. Close the remaining lids. If the caps do not hold well, they can be fixed with toothpicks.